Method of producing a flash brewed coffee concentrate

ABSTRACT

A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of, and priority to, U.S.Provisional Patent Application Ser. No. 62/977,765, filed Feb. 18, 2020,the entire contents of which are hereby incorporated by reference.

BACKGROUND 1. Technical Field

The present disclosure relates to coffee brewing and, more specifically,a method of producing a flash brewed coffee concentrate.

2. Discussion of Related Art

Cold brew coffee is gaining popularity amongst consumers for its uniqueflavor profile in a cold coffee beverage. Unfortunately, the process toprepare cold brew coffee in a manner in which a full range of flavorsresult can be a time consuming, and labor intensive process is required.Some cold brew coffee processes can take between six and twenty-fourhours.

One method of brewing coffee that is gaining popularity is a method ofbrewing known as “Japanese Pour Over.” In Japanese Pour Over, coffee isbrewed with hot water, and then poured directly onto ice. The JapanesePour Over brewing method allows for a quick extraction of flavor fromcoffee grounds and followed by rapid cooling to lock in the flavors andvolatile aromatics. The Japanese Pour Over brewing method forms coldcoffee with a full range of flavors that takes less time to brew thantraditional cold brew methods.

While the Japanese Pour Over brewing method may be suitable for gourmetcoffee shops or in the home, it is not suitable for producing coffee ona commercial scale. For example, the Japanese Pour Over brewing methodproduces a ready-to-drink coffee that cannot be packed, stored, andtransported for commercial use that requires an extended shelf-life.

SUMMARY

This disclosure relates generally to a method of forming a flash brewedcoffee concentrate that produces a coffee extract having aromas andflavors similar to the Japanese Pour Over brewing method. The flashbrewed coffee concentrate, once concentrated, may have an extendedshelf-life that allows for packing, storing, and transporting of theflash brewed coffee concentrate.

In an embodiment of the present disclosure, a method of brewing a flashbrewed coffee concentrate includes flash brewing ground coffee to brew ahot coffee extract and mixing the hot coffee extract with a frozenconcentrated coffee extract to chill the hot coffee extract to atemperature less than 130° F. while increasing the concentration of thehot coffee extract to form the flash brewed coffee concentrate.

In embodiments, the method includes coarsely grinding roasted coffeebeans to form the ground coffee before flash brewing the ground coffee.The method may include roasting the coffee beans to a 66 or less on theAgtron degree of roast scale before grinding the roasted coffee beans.The coffee beans may be roasted for at least seven minutes at atemperature of at least 388° F.

In some embodiments, flash brewing the ground coffee brews the hotcoffee extract having a concentration in a range of 3° Brix to 12° Brix.Mixing the hot coffee extract with the frozen concentrated coffeeextract may increase the concentration of the hot coffee extract togreater than 15° Brix to form the flash brewed coffee concentrate.

In certain embodiments, flash brewing the ground coffee includes brewingthe ground coffee in a range of 5 to 25 minutes in water having atemperature in a range of 165° F. to 205° F. The method may includethawing the frozen concentrated coffee extract before mixing with thehot coffee extract. Thawing the frozen concentrated coffee extract mayinclude thawing the frozen concentrated coffee extract to a temperatureequal to or less than 41° F.

In particular embodiments, mixing the hot coffee extract with the frozenconcentrated coffee extract includes adding the frozen concentratedcoffee extract to a mixing kettle and adding the hot coffee extract tothe mixing kettle after the frozen concentrated coffee extract is withinthe mixing kettle. Adding the frozen concentrated coffee extract mayinclude pumping a slurry of the frozen concentrated coffee extract intothe mixing kettle.

In embodiments, the method may include heating the flash brewed coffeeconcentrate after mixing and chilling the flash brewed coffeeconcentrate to a temperature of less than 45° F. after heating. Heatingthe flash brewed coffee concentrate may include heating the flash brewedcoffee concentrate to a temperature less than 190° F., e.g., to atemperature in a range of 110° F. to 185° F. The method may includeagitating the flash brewed coffee concentrate during heating of theflash brewed coffee concentrate.

In some embodiments, the method may include using the flash brewedcoffee concentrate to produce a ready-to-drink or a ready-to-serveproduct.

In another embodiment of the present disclosure, a method of brewing aflash brewed coffee concentrate includes flash brewing a hot coffeeextract and mixing the hot coffee extract with a frozen concentratedcoffee extract to form a flash brewed coffee concentrate. The flashbrewed coffee concentrate has a concentration that is greater than aconcentration of the hot coffee extract.

In embodiments, flash brewing the hot coffee extract brews the hotcoffee extract with a concentration less than 15° Brix and whereinmixing the hot coffee extract with the frozen concentrated coffeeextract forms the flash brewed coffee concentrate with a concentrationgreater than 15° Brix. Flash brewing the hot coffee extract brews thehot coffee extract with a concentration in a range of 3° Brix to 12°Brix and wherein mixing the hot coffee extract with the frozenconcentrated coffee extract form the flash brewed coffee concentratewith a concentration greater than 15° Brix.

In another embodiment of the present disclosure, a method of brewing aflash brewed coffee concentrate includes roasting coffee beans to a 66or less on the Agtron scale, grinding the roasted coffee beans toproduce ground coffee, flash brewing the ground coffee in water having atemperature in a range of 165° F. to 205° F. for a range of 5 to 25minutes to brew a hot coffee extract having a concentration of less than15° Brix, mixing the hot coffee extract with a frozen concentratedcoffee extract to chill the hot coffee extract to a temperature of lessthan 130° F. and to form a flash brewed coffee concentrate having aconcentration of greater than 15° Brix, heating the flash brewed coffeeconcentrate after mixing to a temperature less than 190° F., andchilling the heated flash brewed coffee concentrate to a temperature ofless than 45° F.

Further, to the extent consistent, any of the embodiments or aspectsdescribed herein may be used in conjunction with any or all of the otherembodiments or aspects described herein.

BRIEF DESCRIPTION OF THE DRAWINGS

Various aspects of the present disclosure are described hereinbelow withreference to the drawings, which are incorporated in and constitute apart of this specification, wherein:

FIG. 1 is a flowchart of a method of forming a flash brewed coffeeconcentrate provided in accordance with the present disclosure;

FIG. 2 is a detailed view of a step of the method of FIG. 1 ;

FIG. 3 is detailed view of steps of the method of FIG. 1 ;

FIG. 4 is a detailed view of another step of the method of FIG. 1 ;

FIG. 5 is a detailed view of other steps of the method of FIG. 1 ; and

FIG. 6 is a schematic of equipment for carrying out the method of FIG. 1.

DETAILED DESCRIPTION

The present disclosure will now be described more fully hereinafter withreference to example embodiments thereof with reference to the drawingsin which like reference numerals designate identical or correspondingelements in each of the several views. These example embodiments aredescribed so that this disclosure will be thorough and complete, andwill fully convey the scope of the disclosure to those skilled in theart. Features from one embodiment or aspect can be combined withfeatures from any other embodiment or aspect in any appropriatecombination. For example, any individual or collective features ofmethod aspects or embodiments can be applied to apparatus, product, orcomponent aspects or embodiments and vice versa. The disclosure may beembodied in many different forms and should not be construed as limitedto the embodiments set forth herein; rather, these embodiments areprovided so that this disclosure will satisfy applicable legalrequirements. As used in the specification and the appended claims, thesingular forms “a,” “an,” “the,” and the like include plural referentsunless the context clearly dictates otherwise. In addition, whilereference may be made herein to quantitative measures, values, geometricrelationships or the like, unless otherwise stated, any one or more ifnot all of these may be absolute or approximate to account foracceptable variations that may occur, such as those due to manufacturingtolerances or engineering tolerances or the like.

Referring now to FIGS. 1-6 , a method of producing a flash brewed coffeeconcentrate that has an extended shelf-life that allows for packing,storing, and transporting of the flash brewed coffee concentrate isdisclosed herein and generally referred to as method 100. The flashbrewed coffee concentrate that is produced from the method 100 is formedfrom a high-quality coffee that is quickly brewed with hot water andquickly chilled to stop the brewing process such that the brightness andcomplexity of the coffee is captured in the coffee extract. As usedherein, the term “extract” refers to a product or essence removed from alarger whole. Further, as used herein, the term “coffee concentrate”refers to a brewed and concentrated coffee product that requires furtherprocessing before being considered ready-to-serve or ready-to-drink. Acoffee concentrate, as described herein, may be ultra-high-temperature(UHT) or aseptically packed before being distributed for use. Inaddition, a coffee concentrate, as described herein may be processed byfurther dilution before being distributed. For example, a coffeeconcentrate may be at 15° Brix such that it is a 1+7 dilution (1-partconcentrate+7 parts water, milk, or non-dairy beverage) to make a readyto drink product and be processed by diluting the coffee concentrate to9° Brix and distributed as a 1+3 dilution.

Initially, the method 100 includes roasting the coffee beans (Step 120).With particular reference to FIG. 2 , before the coffee beans areroasted (Step 120), green coffee beans 10 (FIG. 6 ) are selected,procured, or received (Step 112). Once the green coffee beans arereceived (Step 112), the green coffee beans are cleaned (Step 114).Cleaning the green coffee beans (Step 114) may include the use ofscreens 12 (FIG. 6 ) and magnets 14 (FIG. 6 ) to remove impurities fromthe green coffee beans. Once the green coffee beans are cleaned (Step114), the green coffee beans may be blended (Step 116). For example, thegreen coffee beans may be blended using a thru blend scale 16 (FIG. 6 ).In some embodiments, green coffee beans from specific regions may beblended to achieve a desired flavor profile in the extract ultimatelyproduced from the method 100. Once the green coffee beans are cleanedand blended, the green coffee beans are roasted (Step 120). The greencoffee beans may be roasted in a coffee roaster 20 (FIG. 6 ) until thebeans are at or below 66 on the Agtron degree of roast scale. Forexample, the green coffee beans may be roasted in a range of 25 to 60 onthe Agtron degree of roast scale. To achieve the desired roast, thegreen coffee beans may be roasted at a minimum temperature of 388° F.for a minimum 7 minutes. The roasting time may vary depending on thedegree of roast desired.

Referring now to FIG. 3 , once the coffee beans are roasted (Step 120),the roasted coffee beans are ground (Step 130). The roasted coffee beansmay be coarsely ground, e.g., a chunky grind, in a coffee grinder 30(FIG. 6 ). Between roasting (Step 120) and grinding (Step 130), theroasted coffee beans may pass through several quality control and/orsafety steps such as destoning (Step 122) or passing the roasted coffeebeans past magnets, e.g., rare earth magnets 32 (FIG. 6 ). The steps 122may remove impurities from the roasted coffee beans before grinding.Removing impurities from the roasted coffee beans may prevent impuritiesin the extract ultimately produced from method 100 and/or prevent damageto equipment used to grind the coffee beans and equipment downstreamthereof. In addition, after the roasted coffee beans are ground (Step130), the ground coffee may be screened (Step 132) to ensure that theground coffee is satisfactorily ground. The screening (Step 132) mayalso remove small granules of coffee from the grinding process and/orimpurities from the ground coffee. For example, the screening (Step 132)may have a first screen 34 (FIG. 6 ) that requires the ground coffee topass through and a second screen 36 (FIG. 6 ), having a finer mesh, thatprevents the desired ground coffee from passing through. The screeningsubsequent to grinding (Step 132) may ensure a relative uniformity ofthe ground coffee.

With reference to FIG. 4 , the ground coffee is then flash brewed (Step140) to bring out the brightness/acidity and complexity of the coffeewithout drawing out bitter/astringent notes of the coffee. The flashbrewing process (Step 140) may use a single-wall stainless steel vessel40 (FIG. 6 ) with an open top that is covered by a separatestainless-steel cover 42 (FIG. 6 ). In some embodiments, the flashbrewing process (Step 140) occurs at atmospheric pressure such that thebrewer is not a pressurized brewer. The ground coffee may be placed intoa nylon filter bag that is inserted into a stainless-steel perforatedbrew basket 44 (FIG. 6 ) of the brewer (Step 142). With the groundcoffee in the nylon filter bag, hot water is added to the brewer (Step144). The hot water may be in a range of 165° F. to 205° F. and morespecifically in a range of 180° F. to 185° F. Once the hot water isadded to the brewer (Step 144), the ground coffee is contacted with orexposed to the hot water (Step 146). The contacting or exposing of theground coffee to the hot water is done in a manner to promote evensaturation of the ground coffee with the hot water. The ground coffeemay steep in the hot water for a range of 5 minutes to 25 minutes, e.g.,20 minutes. In some embodiments, the ground coffee is plunged into thehot water. Plunging may include plunging the coffee in the nylon filterbag into the hot water using a hand device. Additionally oralternatively, contacting or exposing the ground coffee with the hotwater may include mixing or submerging the ground coffee in hot water tosaturate the ground coffee in the hot water or circulating the hot waterover the ground coffee.

After the ground coffee is contacted by or exposed to the hot water(Step 146) and during the steeping, the ground coffee may be agitated inthe hot water (Step 147) one or more subsequent times to aid in contactof the hot water with the ground coffee. The agitation of the groundcoffee in the hot water (Step 147) occurs before removal of the entirebrew basket from the hot water. The agitation of the ground coffee inthe hot water in the brewer (Step 147) may occur at one or morepredetermined times or intervals during the steeping of the groundcoffee, e.g., 5, 10, or 15 minutes. Agitation may include re-plunging orstirring ground coffee within the hot water or shifting the position ofa nylon bag or brew basket within the hot water. Additionally oralternatively, it may include circulating hot water over the groundcoffee.

The short brew time at a high temperature can be referred to as a “flashhot brew”. It will be appreciated that the short steeping or brewingtime in hot water may be optimal to bring out the brightness/acidity andcomplexity of the ground coffee without drawing out bitter/astringentnotes of the ground coffee. Further, the short brew time may preventover-steeping and thus over-extraction from the ground coffee. Further,the short brew time may minimize oxidation of the brewed hot coffeeextract by reducing exposure to air during the brewing process.

After the flash brewing process (Step 140) is complete, e.g., reachedthe desired steeping time, the brew basket is removed (Step 148) fromhot coffee liquid extract within the brewer to stop the brewing processand to separate the ground coffee from the hot coffee extract.Specifically, the brew basket including the coffee grounds in the nylonfilter bag is lifted or hoisted from the out of the brewer. The brewbasket may be allowed to drain over the brewer for a predetermined timeto allow additional hot coffee extract to drain from the ground coffeegrounds in the brew basket into the hot coffee extract within thebrewer. The brew basket may be allowed to drain in a range of 5 minutesto 20 minutes, e.g., in a range of 10 minutes to 15 minutes. During thebrewing process, from the contacting of the ground coffee with the hotwater (Step 146) to the removal of the brew basket (Step 148) thetemperature of the hot coffee extract in the brewer may drop below 180°F. while remaining above 145° F. After flash brewing (Step 140), the hotcoffee extract in the brewer has a concentration less than 15° Brix,e.g., in a range of 3° Brix to 12° Brix. Other flash brewing processesare contemplated to produce a hot coffee extract having a desiredconcentration less than 15° Brix. For example, a “continuous” brewingprocesses can be used to produce a hot coffee extract having a desiredconcentration less than 15° Brix.

Referring now to FIG. 5 , when the hot coffee extract in the brewer hasa concentration within a desired range and/or the desired steep time ofthe flash brew process is complete (Step 140) and the hot coffee extracthas been separated from the brewer (Step 148), the hot coffee extract israpidly chilled (Step 160). To rapidly chill the hot coffee extract tobelow 130° F. (Step 160), frozen concentrated coffee extract 50 (FIG. 6) that has been previously roasted, processed, and frozen is thawed to atemperature suitable for pumping or flowing the frozen concentratedcoffee extract into a mixing kettle (Step 152). The frozen concentratedcoffee extract may be thawed to a temperature less than or equal to 41°F. In some embodiments, the frozen concentrated coffee extract is thawedto a temperature in a range of 18° F. to 38° F., e.g., 25° F. The thawedfrozen concentrated coffee extract is then pumped or added to a mixingkettle (Step 154). The thawed frozen concentrated coffee extract may beadded in the form of a slurry with some portions of the frozenconcentrated coffee extract being in a solid, frozen phase and otherportions being in a liquid phase. The frozen concentrated coffee extractmay be pumped or added to the mixing kettle 60 (FIG. 6 ) with minimalagitation to the frozen concentrated coffee extract. The frozenconcentrated coffee extract may be pumped or added to the mixing kettle(Step 154) prior to, during, or after the flash brewing process (Step140) of the hot coffee extract. The frozen concentrated coffee extractmay have a concentration in a range of 18° Brix to 45° Brix. The frozenconcentrated coffee extract within the mixing kettle may include anantifoam agent. In some embodiments, the antifoam agent may be added tothe frozen concentrated coffee extract after the frozen concentratedcoffee extract is in the mixing kettle, may be added as the frozenconcentrated coffee extract is being pumped into the mixing kettle, maybe included in the frozen concentrated coffee extract, or may beincluded in hot coffee extract. The frozen concentrated coffee extractis concentrated without heating of a coffee extract used to form thefrozen concentrated coffee extract. For example, the frozen concentratedcoffee extract may be formed from freezing a brewed coffee to removewater from the brewed coffee to increase a concentration of the brewedcoffee.

With the hot coffee extract brewed and separated by removing the brewbasket from the hot coffee extract (Step 148) and the frozenconcentrated coffee extract in the mixing kettle (Step 154), the hotcoffee extract is pumped from the brewer into the mixing kettle (Step156). As the hot coffee extract is pumped from the brewer into themixing kettle (Step 156), the hot coffee extract may be filtered (Step158). The filtering of the hot coffee extract may remove particulatesincluding, but not limited to, ground coffee from the hot coffeeextract, e.g., coffee fines. The filtering of the hot coffee extract(Step 158) may include passing the hot coffee extract through a dualstage micron filter bank 48 (FIG. 6 ).

As the hot coffee extract is pumped into the mixing kettle (Step 156),the hot coffee extract is mixed with and chilled by the frozenconcentrated coffee extract within the mixing kettle to form a flashbrewed coffee concentrate (Step 160). As the hot coffee extract ispumped into the mixing kettle, the frozen concentrated coffee extractrapidly chills the hot coffee extract to a temperature less than 130° F.while increasing the concentration of the hot coffee extract such thatthe flash brewed coffee concentrate within the mixing kettle has aconcentration greater than 15° Brix. In some embodiments, the frozenconcentrated coffee extract may rapidly chill the hot coffee extract toa temperature in a range of 75° F. to 110° F. and more particularly, ina range of 85° F. to 95° F. The rapid chilling of the hot coffee extract(Step 160) stops any further heat exposure and stops oxidation of thehot coffee extract as the hot coffee extract is mixed with the frozenconcentrated coffee extract to produce the flash brewed coffeeconcentrate.

Referring back to FIG. 1 , after the flash brewed coffee concentrate ismixed (Step 160), the flash brewed coffee concentrate may be brieflyheated to a temperature less than 190° F., e.g., in a range of 110° F.to 185° F., to a temperature of less than 175° F., e.g., in a range of160° F. to 170° F., or to a temperature of less than 135° F., e.g., in arange of 110° F. to 130° F., for a predetermined time to ensure that thefrozen concentrated coffee extract is fully melted and that any coffeesolids within the flash brewed coffee concentrate are evenly distributedwithin the flash brewed coffee concentrate (Step 170). During the briefheating of the flash brewed coffee concentrate (Step 170), the flashbrewed coffee concentrate may be agitated. For example, the flash brewedcoffee concentrate may be agitated in the mixing kettle at a rate of 30%to 50%. The heating of the flash brewed coffee concentrate and/oragitation of the flash brewed coffee concentrate may occur for 2 minutesto 5 minutes, e.g., 3 minutes. It will be appreciated that keeping thetemperature to less than 190° F. may prevent the flavor development frombeing affected by the heating and agitating of the flash brewed coffeeconcentrate (Step 170). A heat exchanger may be used to circulate flashbrewed coffee concentrate to and from the mixing kettle until thedesired temperature is reach or the mixing kettle 60 may include a wateror steam jacket 62 (FIG. 6 ) that allows for controlled heating of themixing kettle 60. Before, during, or after the heating and agitating ofthe flash brewed coffee concentrate (Step 170), a sensory evaluation ofthe flash brewed coffee concentrate may be conducted (Step 172). Thesensory evaluation may include, but not be limited to, taste, smell,opacity, or color evaluation.

After the heating and agitating of the flash brewed coffee concentrate(Step 170), the flash brewed coffee concentrate is chilled to atemperature less than 45° F. (Step 180). The chilling of the flashbrewed coffee concentrate (Step 180) may be completed by pumping theflash brewed coffee concentrate from the mixing kettle and through aheat exchanger to chill the flash brewed coffee concentrate. The chilledflash brewed coffee concentrate may be filtered to remove any remainingundesirable materials from the chilled flash brewed coffee concentrate(Step 182), e.g., coffee fines or foreign materials. While remaining ata temperature less than 45° F., the flash brewed coffee concentrate is arefrigerated finished product that may be stored or packed for shipping.For example, the flash brewed coffee concentrate may be packed in 275gallon totes 70 (FIG. 6 ), 55 gallon drums, or other suitable food-gradecontainers. The flash brewed coffee concentrate may have a shelf-life ofat least three months when kept sealed at a temperature less than 45° F.

The flash brewed coffee concentrate, described herein, may be intendedto be shipped refrigerated in bulk form for further diluting with water,dairy, or non-dairy solution. In some embodiments, the flash brewedcoffee concentrate may be processed and packaged into smaller containersused in food service or retail applications including, but not limitedto, pints, quarts, gallon PET or HDPE bottles, or 3 liter to 3 gallonbags-in-box (BIBs). The processing of the flash brewed coffeeconcentrate may include UHT processing or aseptic packaging. In someembodiments, the processing of the flash brewed coffee concentrateincludes diluting the flash brewed coffee concentrate to a predeterminedconcentration, e.g., 1+7 dilution or 1+3 dilution. The flash brewedcoffee concentrate may be prepared as a ready-to-serve flash brew coffeebeverage by mixing one-part flash brewed coffee concentrate with one ormore parts liquid solution, such as water, milk, or non-dairy solution.This mixing may occur automatically in a dispenser or can be mixed andplaced in a dispenser or pitcher at the establishment or in a home. Itis contemplated that a ready-to-serve flash brew coffee beverage may bea shelf-stable beverage or a refrigerated beverage that has beenpremixed at a processor with water, milk, or other non-dairy solutione.g., almond milk. In some embodiments, a ready-to-serve flash brewcoffee beverage may be premixed and packaged by a processor into singleserve containers, pints, quarts, gallon PET or HDPE bottles, or 3 literto 3 gallon bags-in-box (BIBs).

While several embodiments of the disclosure have been shown in thedrawings, it is not intended that the disclosure be limited thereto, asit is intended that the disclosure be as broad in scope as the art willallow and that the specification be read likewise. Any combination ofthe above embodiments is also envisioned and is within the scope of theappended claims. Therefore, the above description should not beconstrued as limiting, but merely as exemplifications of particularembodiments. Those skilled in the art will envision other modificationswithin the scope of the claims appended hereto.

What is claimed:
 1. A method of brewing a flash brewed coffeeconcentrate, the method comprising: flash brewing ground coffee to brewa hot coffee extract; and mixing the hot coffee extract with a frozenconcentrated coffee extract, the frozen concentrated coffee extractchilling the hot coffee extract from a temperature above 145° F. to atemperature less than 130° F., the frozen concentrated coffee extractincreasing the concentration of coffee solids in the hot coffee extractto form a flash brewed coffee concentrate, the flash brewed coffeeconcentrate requiring further dilution before being ready-to-drink. 2.The method according to claim 1, further comprising coarsely grindingroasted coffee beans to form the ground coffee before flash brewing theground coffee.
 3. The method according to claim 2, further comprisingroasting coffee beans to a 66 or less on the Agtron scale beforegrinding the roasted coffee beans.
 4. The method according to claim 2,further comprising roasting coffee beans for at least seven minutes at atemperature of at least 388° F.
 5. The method according to claim 1,wherein flash brewing the ground coffee produces the hot coffee extracthaving a concentration in a range of 3° Brix to 12° Brix.
 6. The methodaccording to claim 5, wherein mixing the hot coffee extract with thefrozen concentrated coffee extract increases the concentration of thehot coffee extract to greater than 15° Brix to form the flash brewedcoffee concentrate.
 7. The method according to claim 1, wherein flashbrewing the ground coffee includes brewing the ground coffee in a rangeof 5 to 25 minutes in water having a temperature in a range of 165° F.to 205° F.
 8. The method according to claim 1, wherein the frozenconcentrated coffee extract is in a frozen state before mixing with thehot coffee extract, and the method further comprises at least partiallythawing the frozen concentrated coffee extract before mixing with thehot coffee extract.
 9. The method according to claim 8, wherein thawingthe frozen concentrated coffee extract includes thawing the frozenconcentrated coffee extract to a temperature of less than or equal to41° F.
 10. The method according to claim 1, wherein mixing the hotcoffee extract with the frozen concentrated coffee extract comprises:adding the frozen concentrated coffee extract to a mixing kettle; andadding the hot coffee extract to the mixing kettle after the frozenconcentrated coffee extract is within the mixing kettle.
 11. The methodaccording to claim 10, wherein adding the frozen concentrated coffeeextract includes pumping a slurry of the frozen concentrated coffeeextract into the mixing kettle.
 12. The method according to claim 1,further comprising: heating the flash brewed coffee concentrate aftermixing; and chilling the flash brewed coffee concentrate to atemperature of less than 45° F. after heating.
 13. The method accordingto claim 12, wherein heating the flash brewed coffee concentrateincludes heating the flash brewed coffee concentrate to a temperatureless than 190° F.
 14. The method according to claim 12, wherein heatingthe flash brewed coffee concentrate includes heating the flash brewedcoffee concentrate to a temperature in a range of 110° F. to 185° F. 15.The method according to claim 12, further comprising agitating the flashbrewed coffee concentrate during heating of the flash brewed coffeeconcentrate.
 16. The method according to claim 1, further comprisingprocessing the flash brewed coffee concentrate to produce aready-to-drink or a ready-to-serve product.
 17. A method of brewing aflash brewed coffee concentrate, the method comprising: flash brewing ahot coffee extract; and mixing the hot coffee extract with a frozenconcentrated coffee extract to form a flash brewed coffee concentrate,the flash brewed coffee concentrate having a concentration of coffeesolids greater than a concentration of coffee solids in of the hotcoffee extract and requiring further dilution to be consideredready-to-drink.
 18. The method according to claim 17, wherein flashbrewing the hot coffee extract brews the hot coffee extract with aconcentration less than 15° Brix and wherein mixing the hot coffeeextract with the frozen concentrated coffee extract forms the flashbrewed coffee concentrate with a concentration greater than 15° Brix.19. The method according to claim 17, wherein flash brewing the hotcoffee extract brews the hot coffee extract with a concentration in arange of 3° Brix to 12° Brix and wherein mixing the hot coffee extractwith the frozen concentrated coffee extract forms the flash brewedcoffee concentrate with a concentration greater than 15° Brix.
 20. Amethod of brewing a flash brewed coffee concentrate, the methodcomprising: roasting coffee beans to a 66 or less on the Agtron scale;grinding the roasted coffee beans to produce ground coffee; flashbrewing the ground coffee in water having a temperature in a range of165° F. to 205° F. for a range of 5 to 25 minutes to brew a hot coffeeextract having a concentration of coffee solids less than 15° Brix;mixing the hot coffee extract with a frozen concentrated coffee extract,the frozen concentrated coffee extract chilling the hot coffee extractfrom a temperature above 145° F. to a temperature less than 130° F. andto form a flash brewed coffee concentrate having a concentration ofcoffee solids greater than 15° Brix; heating the flash brewed coffeeconcentrate after mixing to a temperature less than 190° F.; andchilling the heated flash brewed coffee concentrate to a temperature ofless than 45° F., the chilled flash brewed coffee concentrate requiringfurther dilution to be considered ready-to-drink.